Friday, May 17, 2013

Make your cookies into... cookies! These peanut butter cookies have a great Girl Scout surprise wrapped up inside. Try these out for a new twist!

PUDDING PEANUT BUTTER PATTIES COOKIES

Yield:3 dozen cookies

Prep Time:5 minutesCook Time:12-14 minutes

Ingredients:

2 1/4 cups flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter

3/4 cup brown sugar

1/4 cup sugar

2 eggs

1 package (3.4-ounce) instant vanilla pudding mix

1 tsp. vanilla

2 cups Peanut Butter Patties Girl Scout Cookies, broken into pieces

Directions:

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or a Silpat liner.

In a medium bowl, mix the flour, baking powder and salt together. Set aside.

In the bowl of a mixer, cream the butter, peanut butter and the
sugars together. Add eggs, pudding mix and vanilla and mix until
well-combined. Slowly add the dry ingredients and mix until fully
incorporated.

Stir in the cookie pieces by hand. Scoop tablespoon-sized dough
balls onto the prepared baking sheets. Using the bottom of a glass cup,
lightly flatten each cookie. They can be fairly close together; they
will not spread during baking.

Bake in the preheated oven for 12-14 minutes. The cookies will be
lightly set on the outside while still soft in the middle. Cool on the
baking sheet for 2-4 minutes and finish cooling on a wire rack.

Chef's Notes:

You can use any mix-in or other kind of Girl Scout cookie you have on hand.

If you prefer to leave out the peanut butter, this recipe can be
easily adapted by replacing the 1/2 cup peanut butter with butter (use 1
cup butter total.)

Thursday, May 16, 2013

This recipe is so easy and delicious - so, grab the kids to help you make a quick after school or summer snack. You could also substitute any kind of cookie and pudding to suit your own tastes and make different creations. Enjoy!

Pour batter onto crust and bake about 1 hour, or until set on the
sides but still quite jiggly in the center and only slightly sticky.
Turn oven off, crack oven door, and let cake cool in oven 2 hours.
Remove and let cool completely; then chill, covered, at least 2 hours
and up to overnight.

Run a thin knife between cake and rim of pan and remove rim.
Thinly slice strawberries, then toss with remaining 2 1/2 tbsp. sugar
and lemon juice. Arrange on cake.

Monday, May 13, 2013

This recipe using Thin Mints is so easy and tastes so good. Feel free to make variations - add a scoop of ice cream, use chocolate chunk cookie dough - why not double the recipe and bring some to your neighbor! Enjoy!

Devour half the box of Thin Mints—then make this recipe in honor of the Girl Scout Cookie.

Makes:
8 servings

Prep:
10 mins

Bake:
20 mins

Ingredients

1 18 ounce package refrigerated chocolate chip cookie dough

1/2 box Girl Scout Thin Mints cookies (about 20 cookies)

1/2 cupwhite chocolate chips (6 ounces)

2 tablespoonsheavy cream or half-and-half

Directions

Preheat the oven to 350 degrees. Line a
12-inch pizza pan or a 9-by-13-inch baking dish with parchment paper.
Using your fingers, press the cookie dough to fit the pan. Break the
Thin Mints into quarters and gently press them into the dough. Bake
until golden brown, 15 to 20 minutes. Let cool.

Meanwhile, in a double boiler, whisk
together the white chocolate chips and cream until the chocolate melts.
Remove from the heat. Using a fork, drizzle the topping over the cooled
pizza. Cut into slices.